How To Cook Muntjac Deer - How To Cook. The red deer and muntjac loins were marinated in olive oil, salt and pepper. There is plenty more foraging, harvesting.
Roast butterflied haunch of muntjac The Field
Next, pour half the marinade over the meat and leave it for an. Saw it on country wise on tv. Cover tightly (add water if needed during baking). It will not be dry if it isn't overcooked. Meanwhile, add some chopped parsley to the marinade and spoon it over the carved meat.for this recipe you could either use muntjac or a young roe deer; In a large skillet over medium heat, add olive oil and garlic. Transfer the muntjac to a plate and pour the butter over the top. Keep one leg for a roast and then dice/mince everything else into 600g bags and freeze. In the oven for 20 minutes at 220, then down to 170 for another 25 odd minutes, it was very tender, however i cooked it for an extra ten minutes and it could have been taken out earlier. Like with all venison when you roast it, you'll want to serve this quite pink (rule of thumb is 10 minutes per 500g), and then delight in its deep, gamey flavour.
Next, pour half the marinade over the meat and leave it for an. Add the deer backstrap to the pan and cook until browned, about 5 minutes per side. Pour in the red wine and bring to a simmer. Add 3 heaping tablespoons of lard (or butter or olive oil). Keep one leg for a roast and then dice/mince everything else into 600g bags and freeze. Easy to go to the caught not bought freezer when we want casserole, hunters' pie, spag bol, chilli, lasagne, burgers etc. Muntjac might not be something you're familiar with, but this species of deer, while small in size, packs a huge rich flavour. Add the butter, thyme sprigs and crushed garlic to the pan. Allow to rest for 5 mins. It will not be dry if it isn't overcooked. At this point it will be pink and very juicy but.
